Berlin Boil
Louisiana-style crayfish boil for fifty, using Berlin’s invasive crayfish
A crayfish boil scaled for 50 people, built around the Louisiana crayfish that have become invasive in Berlin’s waterways. Includes where to actually get them.
Why the first revision
Transcribed from the archive as originally written.
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Fill each pot two-thirds with water. Divide the salt, Old Bay, cayenne, bay leaves and beer proportionally between them and bring to a boil.
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Add the corn, sausage, onions, garlic and lemons. Cook 5 minutes more.
Time 5 min -
Off the heat, let everything soak 15–20 minutes to take on the seasoning.
Time 15 min–20 min -
Drain and tip out onto newspaper-covered tables with melted butter for dipping.
Notes
4Restaurants and markets
- Fisch Frank, Spandau — Louisiana crawfish caught from Berlin waterways, served as a starter. Owner Olaf Pelz.
- Markthalle IX, Kreuzberg — occasional Louisiana-style boils; the 25 Teiche stand sells crayfish by the kilo (~€29/kg).
- Frische Paradies, Moritzplatz — fresh and frozen, availability varies.
- Rogacki, Wilmersdorfer Straße — historic deli, seasonal crayfish.
Wholesalers
- Pescaderia en Berlin, Seafood Transfer, Deutsche See — all supply restaurants and may source for larger orders.
Direct
- Klaus Hidde — licensed fisherman catching the invasive population; seasonal stand at Zitadelle Spandau during summer concerts.
- Berliner Anglerverband e.V. — can point toward local fishermen and spots.
Availability is inconsistent because it depends on catching an invasive species. Call ahead.
Removal of the invasive population is encouraged, but buy from licensed sources or fish with a permit — the rules still apply.
Crayfish are most abundant in Berlin waters from late spring through early autumn.
Berlin palates may want less heat than a Southern boil. Pretzels or sauerkraut alongside work better than they have any right to.
Provenance
Berlin has a genuine invasive Louisiana crayfish population, and harvesting them is encouraged. Availability is erratic — call ahead.
The pattern
seafood boilThe plain idea under this dish. Cook it with what you have. The full recipe is on the Method tab.
water and beer + salt and spice + potatoes + corn + smoked sausage + onion, garlic and lemon + live crayfish + melted butter + pretzels or sauerkraut
Other dishes with this pattern: seafood boil.
The parts
9Water and dark beer in a large pot
Cooks everything and carries the seasoning into it.
Salt, Old Bay seasoning, cayenne pepper and bay leaves
Seasons the boil. The food takes it on during the cook and the soak.
- Swap: Less cayenne pepper. Gives less heat than a Southern boil. Berlin palates may want this.
Red potatoes, halved
Fills the table. They go in first because they take longest to cook.
Corn, cut into thirds
Sweetness and bulk.
Smoked sausage, cut into pieces
Adds smoke and fat to the boil.
Onion, quartered; garlic heads, halved crosswise; lemons, halved
Flavour the boil and the food in it.
Live crayfish
The centre of the dish. They go in last and cook only until bright red.
Melted butter, served for dipping
Dip for the crayfish and the vegetables at the table.
Pretzels or sauerkraut
A local side that goes well with the boil.
The basic method
6- Fill the pot two-thirds with water. Add the salt, the spices, the bay leaves and the beer. Bring it to a boil.
- Add the potatoes. Cook for 10 minutes.
- Add the corn, the sausage, the onion, the garlic and the lemons. Cook for 5 minutes more.
- Add the live crayfish. Cook for 3 to 5 minutes, until they are bright red.
- Remove the pot from the heat. Let everything soak for 15 to 20 minutes.
- Drain. Tip everything out onto tables covered with newspaper. Serve with melted butter.
What the full recipe adds
The full recipe gives amounts for 50 people. It plans 1 to 1.2 kg of crayfish for each person. It splits the boil across 4 to 5 pots of 60 to 80 L, each on a propane burner, and divides the seasoning between them. It also lists where to get crayfish in Berlin: markets, delis, wholesalers and licensed fishermen. The crayfish are an invasive Louisiana species in Berlin waters. Buy from licensed sources or fish with a permit. Supply depends on the catch, so call ahead. Crayfish are most abundant from late spring to early autumn.